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Salmon fit for a Queen

Discussion in 'Grilling Fish' started by coz, Nov 26, 2006.

  1. coz

    coz Meat Mopper OTBS Member

    This was in a magazine a year or two ago and is a favorite at our house.

    Start with a fillet from a 8# or bigger fish and remove the bones which if you cut them out leaves a nice "V" groove which I extend all the way to the tail as it leaves more room for the crab mix.season the fillet with what you prefer We like adobo with white pepper and a little old bay.
    Mix together crab meat and dried bread crumbs with just enuff mayonnaise to hold together.Now take the stuffing and fill thee "V" in the fish.
    Take enuff raw,peeled and deviened shrimp to cover the fish and if you have more of crab mix left you can put it on top the fish also.
    While the fillet is grilling drizze seasoned butter over the top frequently,we use the same seasoning that we use on the fillet mixed with melted butter.
    I prefer indirect heat for cooking this fish.When the fish is flaky take a large spatula and slide it between the fillet and the skin and put serving size portions on a platter.Serve with melted butter.
  2. coz

    coz Meat Mopper OTBS Member

    Trying to add a pic
  3. dionysus

    dionysus Meat Mopper OTBS Member

    Now that is simply awesome and I'll bet it tastes fantastic ...... great job, thanks for sharing
  4. cheech

    cheech Master of the Pit OTBS Member

    Looks yummy.
  5. joed617

    joed617 Smoking Fanatic OTBS Member

    Looks great !! What size queen are we talking about that would eat that much food.. :)

  6. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    From one Joe to another - I'd have to say "Well Nourished" .. if you know what I mean

    Keep Smokin
  7. coz

    coz Meat Mopper OTBS Member

    Not sure where the name came from the recipe was from Great Lakes Angler magazine.It was the suggested recipe for mothers day a couple years ago.I usually make 2 as the leftovers are great for several days.